Russian Buttercream
Ingredients:
- 1 cup (240 ml) whole milk
- 6 large egg yolks
- 1 1/2 cups (300 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (340 g) unsalted butter, softened and cut into pieces
Directions:
1. In a medium saucepan, combine milk and half of the sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
3. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Transfer the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon (about 170°F or 77°C). Do not boil.
5. Remove from heat and strain the custard through a fine sieve into a bowl. Stir in the vanilla extract.
6. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until completely cool, at least 3 hours or overnight.
7. Once chilled, beat the softened butter in a large bowl with an electric mixer until creamy and pale.
8. Gradually add the chilled custard to the butter, beating continuously on medium-high speed until the mixture is smooth, fluffy, and spreadable.
9. Use immediately or refrigerate until ready to use. Before piping or spreading, whisk briefly to restore smoothness.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 3 hours 30 minutes (including chilling)
Kcal: 420 kcal | Servings: About 2 cups buttercream (enough for one 9-inch cake)
Tips:
Use room temperature butter to ensure a smooth and creamy texture without lumps.
Keep the custard and buttercream chilled in between use to maintain stability during decorating.